Spread half the mix over the cake tin and smooth over the top. Scatter the raspberries over, then dollop the remaining cake mixture on top and roughly spread – you might find this easier to do with your fingers. Scatter with flaked almonds and bake for 50 mins until golden. Cool, remove from the tin and dust with icing sugar to serve.

I have just made this and it tastes delicious, but it wasn't quite cooked in the middle after 50 mins at 160 in my fan oven, so I guess it would have needed about 10 mins longer. Used a mixture of raspberries and blueberries. Nice eaten warm, would make a good dessert with some creme fraiche.

I was looking for a hassle free pudding to make as i was having people round and thought i'd give this a go as i had the almond powder to use up.I didn't have any fresh fruit so used a mix of berries from the freezer which i left to defrost for about 15 mins beforehand.I turned out really well,looked good,and was very tasty.It doesn't feel to "evil" either as it is filled with fruit!A good cake,will definetely be making again!

Yum yum and YUM - I made this last week for dessert for St Georges Day. I adapted it slightly - as in - had to used drained tinned raspberries - my local shops all sold out of fresh - I used Almond extract (2tsps) and finally just before it went in the oven I gave it a very fine even sprinkling of demerera sugar. The flavour and texture were divine and it didn't last until the next day - all eaten with gusto - cooking time was perfect. It was so good it's on the menu again this week and with tinned raspberries again (for economy ). Thank You BBCGF

Lovely cake!Absolutely delicious! Yum!!!Would definitely recommend!I'd suggest that when you blitz the ingredients you should cream the butter first and then add all the ingredients afterwards.I did the first batch as instructed but it was really thick and no wear near enough so did another batch this time creamed the butter first that time it was a lot creamier and more moist, Definitely double this but otherwise fabulous!Also I used frozen raspberries! A lot cheaper and still delicious!s

When I made this recipie I didnt have almonds of any kind...so I used desicated coconut.......and I exchanged the butter for 150ml of sunflower oil.I nearly got mugged for the finished product! Went down a storm!Am having to make it again this week...and i now have almonds....so i will try one with almonds........and one with coconut.

Absolutely gorgeous!! Had our first slice as it was still warm with some pouring cream! Delicious!! I agree, a spoon of almond essence. So easy to make - I made it in my food mixer and used frozen raspberries, much cheaper and just as good!!

I love this recipe, I've made it a few times and always goes down a storm. Last time I bought it to a friends dinner party and was begged to pop home and make another one as it was eaten in about 5 seconds flat!

I have substituted the raspberries with blueberries or blackberries or a mix of all three whatever is available. I've also used slightly more ground almonds and less flour which makes it lovely and gooey, oh and at least 3 tablespoons of flaked almonds.

No wonder this recipe gets top mark, it is really that good and that easy! I was worried at first as the batter was really stiff and very difficult to spread in the tin especially for the top layer. But it turned out perfectly. I added almond essence to and cooked it in a tray, which made perfect little square portions. Will make again.

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